Fresh Caprese Salad Pasta

My neighbor handed me a bowl of this over the fence one August afternoon, still cool from her fridge. I ate it standing in the grass with a borrowed fork, and by the time I handed the bowl back, I'd already asked for the recipe. It wasn't fancy, just pasta and tomatoes and cheese, but it tasted like summer in a way I hadn't felt in years. I made it the next day, and the day after that, tweaking the basil and the oil until it felt like mine.

I brought this to a potluck once, in a glass bowl I was worried might crack in the car. By the time I got there, the basil had wilted into the pasta and everything smelled like olive oil and tomatoes. Three people asked for the recipe before we even sat down. One of them, a woman I barely knew, told me it reminded her of her grandmother's garden in Tuscany, and I didn't have the heart to tell her I'd learned it from a neighbor in suburban Michigan.

Ingredients

• Short pasta (penne, fusilli, or farfalle): The shape matters more than you'd think because the ridges and curves catch the oil and tiny bits of basil, so don't swap it for spaghetti.
• Cherry tomatoes: Halve them so their juice mingles with the olive oil and creates a light, natural sauce that coats everything without being heavy.
• Mozzarella pearls: These little bocconcini stay soft and creamy without turning rubbery, and they're already the perfect size so you don't have to fuss with cutting.
• Fresh basil leaves: Tear them with your hands instead of chopping them with a knife, it bruises them less and keeps the flavor brighter and more aromatic.
• Extra-virgin olive oil: Use the good stuff here because it's not being cooked, just drizzled, so the flavor comes through clean and grassy.
• Balsamic glaze: This is optional, but a thin drizzle adds a sweet-tart finish that makes the whole dish feel a little more intentional.
• Salt and black pepper: Season generously because pasta needs more salt than you think, and freshly cracked pepper adds a gentle bite that balances the creamy cheese.

Instructions

Boil the pasta:

Bring a large pot of salted water to a rolling boil and cook the pasta until it's al dente, with just a little bite left in the center. Drain it and rinse briefly under cold water to stop the cooking and cool it down so the mozzarella doesn't melt too much.

Prep the salad base:

In a large mixing bowl, toss together the halved cherry tomatoes, mozzarella pearls, and torn basil leaves. Let them sit for a minute so the tomatoes start to release their juice and everything gets a little cozy.

Combine and dress:

Add the cooled pasta to the bowl and drizzle the olive oil over everything, then toss gently with your hands or tongs until every piece is lightly coated. Season with salt and pepper, tasting as you go, and add the balsamic glaze if you're using it.

Serve or chill:

You can serve this right away while the pasta is still barely warm, or cover it and chill it for 20 to 30 minutes if you want a cold pasta salad. Either way, garnish with a few extra basil leaves before you bring it to the table.

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The first time I made this for my kids, my youngest picked out every piece of basil and left them in a little pile on the edge of her plate. But she ate the rest, and the next time I made it, she didn't say anything about the basil at all. Now it's the one thing she asks me to pack for school picnics, and I've stopped wondering when that shift happened.

Choosing Your Pasta Shape

I've tried this with at least six different shapes, and the short, ridged ones like penne or fusilli work best because they grab onto the oil and little bits of tomato. Farfalle looks prettiest if you're bringing it somewhere, but fusilli is my favorite because the spirals trap the basil and make every bite more flavorful. Avoid long noodles like spaghetti because they don't hold the other ingredients well and the whole thing ends up feeling like two separate dishes on the same plate.

Making It Ahead

This actually improves after sitting in the fridge for a few hours because the flavors meld together and the pasta soaks up the tomato juice and olive oil. I make it in the morning sometimes and let it chill until dinner, then pull it out and let it sit on the counter for ten minutes before serving so it's not ice cold. The basil will darken a little, but the taste stays bright, and honestly, no one has ever noticed.

Ways to Make It Your Own

Once you've made this a few times, it becomes a template for whatever's in your fridge. I've added arugula for a peppery bite, tossed in roasted red peppers from a jar, and even stirred in leftover grilled chicken when I needed it to be more filling.

• A handful of baby spinach or arugula adds color and a slight bitterness that balances the creamy mozzarella.
• A squeeze of fresh lemon juice brightens everything up if you don't have balsamic glaze on hand.
• Diced fresh mozzarella works just as well as the pearls, you'll just need to cut it into bite-sized cubes yourself.

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This is the kind of recipe I come back to when I'm too tired to think but still want something that feels like care. It's simple, but it never feels boring, and every time I make it, someone asks for seconds.

Recipe Questions

→ Can I make this ahead of time?

Yes, this pasta salad actually improves when chilled. Prepare it up to 2 hours in advance and refrigerate. The flavors meld beautifully, and it's perfect for meal prep or picnics.

→ What type of pasta works best?

Short pasta shapes like penne, fusilli, or farfalle work wonderfully as they hold the dressing and ingredients well. Avoid long pasta like spaghetti, which can become tangled and harder to serve.

→ How do I keep the mozzarella from becoming rubbery?

Use fresh mozzarella pearls (bocconcini) and ensure the pasta is cooled before adding the cheese. Toss gently and serve soon after combining to preserve the creamy texture.

→ Can I substitute the mozzarella?

Absolutely. Fresh diced mozzarella, burrata, or even soft goat cheese create delicious variations. Avoid hard cheeses as they won't provide the same creamy contrast.

→ Is balsamic glaze necessary?

It's optional but recommended. The glaze adds sweetness and tanginess that complements the fresh ingredients beautifully. If you skip it, a balsamic vinegar drizzle works as an alternative.

→ How can I add more vegetables to this dish?

Fresh arugula, baby spinach, cucumber slices, or roasted bell peppers blend seamlessly. Add heartier vegetables like zucchini or eggplant grilled or roasted for extra texture.